Cooking Steps

1. 

   Step1:Stir potato starch with warm water. Let stand for more than 30 minutes (not too long). The following are called starch.

2. 

   Step2:Prepare the dried potato starch.

3. 

   Step3:Cut the meat into 3 mm thick and 6 cm long pieces. Add some cooking wine, white pepper and salt. Mix well and place for 20 minutes.

4. 

   Step4:During this period, prepare the ingredients as above (you can put more if you like).

5. 

   Step5:Mix the juice - mix the sugar and vinegar in a ratio of 1-1 (add more if you like).

6. 

   Step6:Wrap the front and back of each piece of meat with dry potato starch (one piece is made). Then pour the water on the top of the starch. Add a little oil. Mix it. Pour the meat into the gravy (sorry for the lack of free hand here).

7. 

   Step7:Medium heat. When the pot is a little warm, add 8001000ml (about a Jin) of oil. When it's five or six layers hot, turn the fire down a little. Add pieces of meat to one piece (as soon as possible). There will be adhesion between the meat and the meat. Use chopsticks to separate them. After forming, take them out; turn the fire and wait for the oil to smoke out, then fry them again until they are golden yellow and take them out (because I have little starch, I didn't fry them until they are golden); leave a little oil in the pot. The rest Pour it into a dry container and keep it (you can also fry the sweet potatoes, potatoes, chili oil, etc. after you eat it at home); when the oil is a little hot, put the shredded onion, ginger, garlic and stir fry it. Then pour the shredded carrot, coriander and stir fry it for a few times. Pour the fried meat into the pot again and stir fry it for a few times. Then the Traditional Northeast pot baorou can be enjoyed (sprinkle some coriander on it after you leave the pot)